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Corned Beef Pasties

Flakey, golden pastry with a smooth but flavour full filling and so easy to make!

By bbcgoodfood · From Open Recipes · 8 ingredients
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Why it works: Beef and potato match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 2,051 recipes mention both. Both carry sotolon, which smells curry, maple. The science ↓

The recipe

Makes 10 pasties

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

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Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcgoodfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Beef + potatotop 3% of all pairs
    Aroma overlapstrong
    Mentioned together2,051 recipes

    Shared aroma: sotolon (curry, maple).

  2. Beef + peppertop 4% of all pairs
    Aroma overlapstrong
    Mentioned together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Potato + peppertop 5% of all pairs
    Aroma overlapstrong
    Mentioned together8,303 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Potato + buttertop 6% of all pairs
    Aroma overlapstrong
    Mentioned together6,445 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. Beef + buttertop 8% of all pairs
    Aroma overlapstrong
    Mentioned together10,835 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the potato

How well each one fits the dish's main ingredients (beef, butter, pepper, egg):

  1. Potatothe original
  2. Capsicumabout as good a flavor fit
  3. Asparagusabout as good a flavor fit

Fit is the average pairing score against beef, butter, pepper, egg. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).